Goulash is a Hungarian national dish with roots in the shepherd's stew (gulyas) of the 9th century. Kalocsa or Szeged paprika is an essential ingredient that defines its color and flavor. It is a soup-stew that feeds souls and bodies in the cold Danube winters.
International
Hungarian beef goulash with paprika
Hungarian beef goulash with paprika, potatoes and peppers in the traditional style.
- Hungary
- Main course
- Light
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 32 g
- Fiber 4 g
- Carbohydrates 28 g
- Fat 14 g
- Sodium 620 mg
Story behind the dish
Preparation
Hungarian beef goulash with paprika is a preparation from Hungary with medium difficulty. Reserve about 175 minutes in total (25 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of cubed beef shoulder or shoulder.
- Have ready: 3 large onions, chopped.
- Have ready: 3 tablespoons of Hungarian sweet paprika.
- Have ready: 2 ripe tomatoes, chopped.
- Have ready: 2 red peppers in strips.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté onions in oil for 10 minutes until golden.
Sauté onions in oil for 10 minutes until golden, without rushing for a sweet base. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Remove from heat
Remove from heat, add Hungarian paprika, stirring vigorously to avoid burning.
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Return to fire
Return to heat, add meat, brown for 5 minutes, add garlic and tomato. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Pour broth
Pour broth, bay leaf, peppers and potatoes, cook covered for 2 hours over low heat.
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Adjust salt and pepper
Adjust salt and pepper, the sauce should be thick but not dry. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve with fresh parsley and rye bread
Serve with fresh parsley and rye bread.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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